[1]周文斯,熊 犍,谢 瑾,等.发酵法提纯草石蚕中水苏糖的工艺研究[J].中国调味品,2018,(7):21-25.[doi:10.3969/j.issn.1000-9973.2018.07.005]
　ZHOU Wen-si,XIONG Jian,XIE Jin,et al.Study on Extraction and Purification of Stachyose from Stachys seiboibi by Fermentation Method[J].CHINA CONDIMENT,2018,(7):21-25.[doi:10.3969/j.issn.1000-9973.2018.07.005]
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发酵法提纯草石蚕中水苏糖的工艺研究
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2018年7期
页码:
21-25
栏目:
出版日期:
2018-07-01

文章信息/Info

Title:
Study on Extraction and Purification of Stachyose from Stachys seiboibi by Fermentation Method
文章编号:
1000-9973(2018)07-0021-05
作者:
周文斯; 熊 犍; 谢 瑾; 崔 春*; 王 炜
(华南理工大学食品科学与工程学院,广州 510640 )
Author(s):
ZHOU Wen-si;  XIONG Jian;  XIE Jin;  CUI Chun*;  WANG Wei
College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
关键词:
草石蚕; 水苏糖; 黑曲霉; 发酵; 纯化
Keywords:
Stachys seiboibi ;  stachyose;  Aspergillus niger;  fermentation;  purification
分类号:
TS201.1
DOI:
10.3969/j.issn.1000-9973.2018.07.005
文献标志码:
A
摘要:
研究利用黑曲霉发酵强化对草石蚕的提取，运用高效液相色谱-示差折光检测法（HPLC-RID）对得到的水苏糖进行分析。采用单因素试验方法，探究了提取工艺中是否带渣发酵、蔗糖酶抑制剂、发酵培养方式等因素对水苏糖浓度的影响；确定提取水苏糖的最佳工艺条件。结果表明：接种量为提取液重量0.02 %的黑曲霉，添加提取液重量0.01 %的蔗糖酶抑制剂乙二胺四乙酸二钠（EDTA-2Na），采用静置-液体震荡两阶段培养方式进行带渣发酵培养，发酵温度为30.0 ℃，时间为24.0 h，水苏糖纯度可达到80.43%。
Abstract:
The effect of extraction and purification of stachyose from Stachys seiboibi has?been?strengthened by fermentation method with Aspergillus niger. The obtained stachyose is analysed using HPLC-RID method. The single factor experiments are taken to study the effects of fermentation with dregs or not, invertase inhibitors, fermentation methods on the concentration of stachyose,determine the optimum conditions for the extraction of stachyose. The results show that the amount of inoculum is 0.02% by weight of Aspergillus niger and 0.01% by weight of sucrase inhibitor ethylenediaminetetraacetic acid disodium (EDTA-2Na), the culture of slag fermentation is carried out by means of static - liquid shock,the fermentation temperature is 30.0 °C ,the fermentation time is 24.0 h,and the stachyose purity reaches 80.43%.

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备注/Memo

备注/Memo:
2018年02月26日 重复率：8.9% 栏目：基础研究 项目基金国家自然科学基金项目31201416，31571821）；广州市科技计划项目（201604020067作者简介：周文斯（1993-），女，广东佛山人，硕士，研究方向：食品生物技术通讯作者：崔春（1978-），男，湖北洪湖人，教授，博士，
更新日期/Last Update: 2018-08-08